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Breakfast Succotash with Poached Eggs and Herb Oil

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Description

Poached eggs served over a skillet succotash of fresh summer veggies, topped with a flavorful herb oil.


Ingredients

Scale
  • 12 tablespoons olive oil ( or butter)
  • 1 cup diced onion
  • 34 rough chopped garlic cloves
  • 2 cups diced Zucchini (or summer squash)
  • 1 cup fresh green beans , sliced ½ inch pieces (or use okra, lima beans, or edamame)
  • 1 red bell pepper, diced
  • 2 ears of corn, shucked and kernels removed (about 2 cups)
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon cracked pepper
  • 48 large eggs, poached ( or make crispy tofu!)

Herb Oil:

  • ½ cup, packed finely chopped tender herbs ( Italian parsley, tarragon, basil, cilantro, sage, oregano)
  • 1 large garlic clove
  • 1 tablespoon Lemon zest, chopped
  • ½ cup olive oil
  • 1/8 tsp salt, pepper, more to taste
  • chile flakes ( optional)

Garnish

  • fresh cherry tomatoes, sliced in half

Instructions

  1. In a large skillet, heat oil over medium-high heat. Add onion. Saute until tender, about 3-4 minutes, add garlic.
  2. Turn heat down to medium, and cook until garlic is fragrant about 2 minutes. Add zucchini and green beans and cook about 3-4 minutes, then turn heat to med low.
  3. Add peppers and corn. Cooking on medium-low for 10-15 minutes until everything is tender. Season with smoked paprika, salt, cumin and pepper. Taste adjusting salt and spices to your liking. You could add a splash of water to loosen.
  4. Make the herb oil. Finely chop the herbs and garlic. Zest the lemon and chop it up a bit. Place all ingredients in a bowl and stir to combine. I prefer using mostly Italian parsley and then adding 1 or 2 other herbs as an accent. It takes quite a lot of herbs to make ½ cup chopped ( it really condenses down, once chopped.)
  5. Poach the eggs to the desired doneness.
  6. Heat up the succotash (if necessary), loosen with a little water if you like- place the poached eggs over top and sprinkle with salt and pepper and a teaspoonful of the flavorful herb oil. Finish with aleppo chili flakes ( or chili flakes).
  7. Scatter with fresh cherry tomatoes over and around. Serve immediately.

Nutrition

  • Serving Size: One egg, ¼ of the veggies, 1 Tablespoon Herb Oil
  • Calories: 237
  • Sugar: 8.9 g
  • Sodium: 378.8 mg
  • Fat: 13.1 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 23.1 g
  • Fiber: 4 g
  • Protein: 10.4 g
  • Cholesterol: 186 mg